Homemade Taco Sauce
Makes 1 cup
I never planned to create my own taco sauce recipe, but I was making tacos one time and realized that I did not have any sauce. I figured it could not be very difficult to duplicate, not to mention much less expensive. Additionally, I could control all of the ingredients. Well, it is so quick and easy that I will never again buy commercial taco sauce. The amount of seasonings you use are totally to taste, as well as the amount of heat desired. Start with less and add more. Keep in mind that, unlike store-bought products with preservatives, this will only last in the refrigerator for about five days, so do not make much more than you need unless you freeze it, in which case you can store it for up to a year. Use taco sauce for your favorite tacos or in Mexican-style dips. See some suggestions in the similar and related recipes links.
- 1 can (8 ounces) unseasoned tomato sauce, preferably no-salt-added
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 2 teaspoons dried minced onion
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Worcestershire sauce
- Cayenne pepper or hot sauce to taste (optional)
- Salt and pepper to taste
Combine all the ingredients in a small bowl. Let set for at least 30 minutes to allow flavors to blend. (Can be prepared several days ahead and refrigerated.) Taste for seasoning and adjust as needed. Serve with tacos or add to Mexican-style dips and salads.